Ingredients:
8 corn tortillas, 5 inch diameter
1/2 cup grated extra-sharp cheddar cheese
2 scallions, finely chopped
1 jalapeno peppers, seeded and minced
2 teaspoons chopped fresh cilantro or 2 teaspoons epazote, optional
Directions:
Heat a large, dry, cast-iron skillet over medium heat.
Place 1 tortilla in skillet, sprinkle with 1 tablespoon cheese and one-fourth each of the scallions, jalapeno and cilantro (or epazote), if using.
When cheese melts, top with another tortilla and flip to toast other side.
Total cooking time is 2 minutes.
Transfer quesadilla to a cutting board and cut in half.
Keep warm.
Make 3 more quesadillas with remaining ingredients.
Servings: 8
Time preparation: 15 min.
Time total: 23 min.